Baby Kale Salad Recipe

Between the sweet and spicy pecans and the punchy pomegranate, this baby kale salad is just a vehicle to get all that goodness into your mouth! Combine all of it with a tangy vinaigrette and you've got yourself a ridiculously enjoyable salad!

📝 Ingredients

• 1 cup pecans
• 4 tablespoons maple syrup
• 1 pinch EACH: sea salt, pepper, and cayenne powder
• 1/2 teaspoon butter (optional)
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 pinch sea salt
• 4 cups baby kale (packed)
• Seeds from 1 pomegranate
• ground pepper (to serve)

👨‍🍳 Instructions

1. 1Candy pecans: Toast the pecans in a frying pan over medium heat until fragrant and light brown, about 5 minutes. Be careful not to burn them. Add the maple syrup, salt, pepper, and cayenne powder. Cook, stirring frequently until the pan is dry, about 2-3 minutes. Stir through the optional butter, if using. Place pecans on a piece of parchment paper in a single layer and set them aside to cool.
2. 2Whisk dressing: In a small bowl, whisk the dressing ingredients. Pour the dressing over the kale and massage it gently.
3. 3Serve: Plate the salad and top with the candied pecans, pomegranate seeds, and some fresh ground pepper.